My Stuffed Pineapple Boats!
Stuffed Pineapple
and menu plans this upcoming week!
I plan on creating and enacting my recipe for the Chicken Box Giant Sub later this week. Sorry for the delay.
I also plan on hitting Buford Farmers Market so somewhere in the next week or so
You’ll get a surf and turf video complete w Tomahawk steaks, a few other types of steak and king crab legs.
I also will be making my version of Shrimp Scampi and who knows what else my brain will tell me to do..lol.
But on to this entry.
A tropical,caribbean delight..
My version of the stuffed pineapple boat.
Some of the ingredients you will need:
A bag of leg Quarters (chicken)
2 large pineapples (serves 4)
Rice
Polla red Chicken seasoning
Sugar
Merlot Salt
Smoked Paprika
Jack Daniels Chicken seasoning
Ground Turmeric
Curry Powder
The usual everything meat seasoning
Spicy Sweet Honey Mustard
Apple Cider Vinegar
Vanilla Extract
Butter
Oil
Cilantro
Sweet peppers (sliced)
Garlic
Sweet white onion and red onion
Celery
Capital City Mambo Sauce
Lime Juice
Tomatoes, green onion
Taco seasoning
Adobo paste
*******
I know, I know it seems like an extensive list. But you want to really build those flavors .. trust me.
Let’s break the preparation of the steps into the elements of the dish!
The Chicken!
I cleaned it of course, but left skin on and bone in.. this is going to help w the flavor.
Get out a steaming pot that has a tray in the bottom.
Fill just a little past where the tray stops with water.
Season the chicken and the water with Salt,cilantro, celery, adobo paste, pepper, garlic, apple cider vinegar.
Place your chicken in whole sections. Cover with lid and let cook till ALMOST done.
Use tongs take each piece of chicken out ( save the stock some will make a gravy to be used later in the week with another cooking dish and the rest will
be used to cook your rice for this dish)
Place your chicken in a casserole baking tin and put just a couple of ladles of the broth in the bottom.
Then on the chicken Coat it in the Jack Daniels seasoning, the Usual seasoning, Merlot salt, Onion powder,Curry Powder and some oil or butter.
After your chicken has cooled, you need to pull the meat and the skin off the bones.If you cooked it to perfection this is very easy.
They chop up the skin and chicken pieces so it’s easy and enjoyable for people to eat once in the pineapple mixture.
Place it on the lowest rack to let it kind of roast now to get some of that moisture from boiling out of it. (Do this at 400 for 15 min)
Take it out place on a tray to let it cool.
The Veggies!
In a skillet with oil,butter,turmeric (very little), curry, butter and 1 cup sugar and some salt… add cut peppers, red onion, white onion and some celery. Cook until
sauce it’s in, creates a caramel and until the veggies are firm but tender. Cover and take off heat and place aside.
The pineapples!
I cut mine in half and I placed face down in a baking tray with a smidge of water and non stick spray.
placed in the oven at 400 for about an hour. (They were hard and not easy to clean middle out of raw. If your pineapples are softer and riper you
don’t need this step necessarily)
Once they were done. I hollowed them out saving the oven roasted pieces from the inside.
I then took those pineapple pieces (the portion we took out of the pineapples)
and mixed with the chicken, the honey mustard dressing, some Taco Seasoning packet, and Lime juice.
Sugar 1/2 cup.
Mix evenly coating it all.
Place in the oven only on KEEP WARM till ready to plate.
The Tomato, Green onion, Celery, white onion,cilantro Salsa!
Get out that food processor.
Place chopped celery, white onion and about 4 Roma tomatoes(ripe please)
Add a little oil, some salt, 4 tablespoons apple cider vinegar.
Add a little sugar again to cut some of the salt taste and to match the flavor of the overall dish.
Pulse till the consistency you like your salsa.
Set aside.
Last Step!
Rice
REMEMBER if 2 parts rice 4 parts liquid.
I have a pressure cooker to speed things up on the weekend..I used it to make the rice.
The rice should be done in the pressure cooker if it’s 3 cups of rice in about 8-10 minutes. Not all pressure cookers
are created equal.
I used 2 cups of the chicken stock and closer to 2 and a half cups of water. I did check in between releasing the pressure and then restarting a bit
only because my pressure cooker was acting weird yesterday not sure why. Could be it was confused by me adding an already hot element( the stock) to the pot
so to be sure I didn’t over cook my rice I went about it that way. To the Rice while cooking the following seasonings were used:
A drizzle of Vanilla
Salt
Pepper
Goya Red Pollo seasoning
Some sugar
and some of the Usual Steak seasoning
The presentation.
I cut the beautiful Stalk or Stem off my pineapples to sit them upright in the tray to make you feel like
you are in the Islands under a Palm Tree.
Then in the hollowed Pineapple I layered as follows:
Pineapple
Salsa
Rice
Chicken,Pineapple and Sauce mixture
Sauteed Caramelized Onions and peppers
More of the fresh salsa
HEAVY drizzle in a zig zag of the Capital City Mambo Sauce
2 sprigs of Spinach
some flakes of dried parsley and fresh cilantro leaves.
I also did a couple of small spoonfuls of rice and pineapples on the side just to make it look like its oozing greatness!
Enjoy!
So sweet,and delicious w some savory.
Chef Charlene Sauce
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